Type what you have

Ingredients

• ✓ egg noodle
• vegetable oil
• chicken broth
• salt
• poultry seasoning
• celery
• onion
• cornstarch
• water
• chicken

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil until noodles are tender, about 8 minutes. Drain, rinse under cool running water, and drain again.
3. 3 Bring broth, salt, and poultry seasoning to a boil in a Dutch oven. Stir in celery and onion; reduce the heat, cover, and simmer until vegetables have softened, about 15 minutes.
4. 4 Mix cornstarch and water together in a small bowl until cornstarch is completely dissolved; gradually stir into soup. Stir in noodles and chicken, and cook until heated through, 2 to 3 minutes.
5. 5 Serve hot and enjoy!

By CORWYNN DARKHOLME

Ingredients

• ✓ egg noodle
• chicken breast
• onion
• carrot
• celery
• salt
• garlic powder
• black pepper
• chicken broth

Instructions

1. 1 Combine chicken, onion, carrots, celery, salt, garlic powder, and pepper in a multi-functional pressure cooker (such as Instant Pot). Pour chicken broth into the pot; stir well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Sauté function. Add egg noodles, and simmer until tender, about 6 minutes.

By Fioa

Ingredients

• ✓ egg noodle
• chicken
• water
• carrot
• celery
• onion
• lemongrass
• bay leaf
• black peppercorn
• carrot
• celery
• chicken soup base

Instructions

1. 1 Place chicken into a large stockpot and pour in water. Bring to a boil over high heat. Reduce the heat, cover, and simmer, skimming fat as needed, for 30 minutes. Add whole carrots, whole celery, onion half, lemongrass, bay leaves, and peppercorns. Cover and simmer for 1 hour; chicken should no longer be pink at the bone and the juices should run clear. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
2. 2 Transfer chicken to a platter and let sit until cool enough to handle. Strain stock, discarding solids.
3. 3 Return strained stock to the pot and set over high heat. Stir in sliced carrots, sliced celery (not the leaves), and chicken base. Bring to a boil, then reduce the heat, cover, and simmer until carrots are tender, about 20 minutes.
4. 4 Meanwhile, remove and discard skin from cooled chicken. Chop meat into bite-sized pieces.
5. 5 Add noodles and celery leaves to the pot; simmer until noodles are tender yet firm to the bite, about 10 minutes. Stir in chicken and cook until heated through, 3 to 5 minutes.

By ALANK

Ingredients

• ✓ egg noodle
• butter
• onion
• celery
• chicken broth
• vegetable broth
• chicken breast
• carrot
• basil
• oregano
• salt
• black pepper

Instructions

1. 1 Melt butter in a large pot over medium heat. Add onion and celery; cook until just tender, about 5 minutes.
2. 2 Stir in chicken broth, vegetable broth, egg noodles, chicken, carrots, basil, oregano, salt, and black pepper to combine; bring to a boil.
3. 3 Reduce heat; simmer for 20 minutes.
4. 4 Serve and enjoy!

By Allrecipes Member

Ingredients

• ✓ egg noodle
• turkey drumstick
• water
• onion
• carrot
• celery
• garlic
• salt
• black pepper
• sage
• thyme
• rosemary
• celery salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place turkey drumsticks and water in a large soup pot and bring to a boil. Stir in onions, carrots, celery, garlic, salt, black pepper, sage, thyme, rosemary, and celery salt; reduce heat to a simmer. Cook until turkey meat is very tender, about 2 hours.
3. 3 Remove drumsticks and allow to cool enough to handle. Remove meat from bones and tendons, chop meat, and return to soup. Discard bones.
4. 4 Fill a large pot with lightly salted water and bring to a rolling boil. Cook egg noodles in boiling water until tender yet firm to the bite, about 5 minutes. Drain.
5. 5 Divide noodles among soup bowls and ladle turkey soup on top.

By KDcook

Ingredients

• ✓ egg noodle
• vegetable oil
• garlic
• onion
• red bell pepper
• green bell pepper
• celery
• carrot
• leek
• chicken stock
• salt
• pepper
• hot pepper sauce
• soy sauce
• spinach
• chicken breast

Instructions

1. 1 Heat oil in a large soup pot over medium heat. Add garlic, onion, red bell pepper, green bell pepper, celery, carrot and leek. Saute until onions are translucent and balance of veggies has been tossed through with hot oil. Add stock and season with salt and pepper to taste. If using hot pepper sauce and soy sauce, add now. Bring soup to a simmer and allow to simmer over low heat for about 40 minutes.
2. 2 Add spinach and cover pot. (Note: Volume of spinach will appear to be too great for the pot; don't worry, just put it in - within a few minutes it will be reduced to size). Stir soup; add noodles. Stir again and add chicken strips. Make sure soup is still simmering. Exactly 5 minutes later, you will have a terrific hot soup. Serve hot!

By Lloyd Newman

Ingredients

• ✓ egg noodle
• parmesan cheese
• kidney bean
• zucchini
• cayenne pepper
• thyme
• seasoned salt
• beef bouillon cube
• tomato paste
• tomato
• carrot
• cabbage
• water
• garlic
• green bell pepper
• onion
• smoked sausage
• olive oil

Instructions

1. 1 Heat the olive oil in a large stockpot over medium-high heat; cook the sausage, onions, bell pepper, and garlic in the hot oil until the onion is tender, 5 to 7 minutes. Add the water, cabbage, carrots, diced tomatoes, tomato paste, beef bouillon cubes, seasoned salt, thyme, and cayenne pepper to the stockpot and bring to a boil. Reduce heat to medium-low, place a cover on the stockpot, and cook the soup at a simmer for 45 minutes. Stir the zucchini and beans into the soup; cook another 10 minutes.
2. 2 Bring a large pot with lightly salted water to a rolling boil. Cook the egg noodles in boiling water until cooked yet firm to the bite, about 5 minutes. Drain and stir into the soup. Ladle the soup into bowls, and top with Parmesan cheese to serve.

By Jaja's daughter

Ingredients

• ✓ egg noodle
• parsley
• salt
• ginger
• garlic
• thyme
• rosemary
• kohlrabi
• celery
• carrot
• black peppercorn
• bay leaf
• chicken bouillon
• sugar
• ginger
• lemon juice
• white wine
• water
• garlic
• onion
• chicken breast
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook until chicken is browned and onion starts to turn translucent, about 5 minutes. Pour water, wine, and lemon juice over chicken mixture; stir in sliced ginger, sugar, bouillon cubes, bay leaves, and peppercorns. Bring to a simmer, then reduce the heat to medium-low and cook for 45 minutes.
2. 2 Remove and discard garlic cloves. Transfer chicken to a cutting board and chop into bite-size pieces.
3. 3 Add carrots, celery, kohlrabi, rosemary, and thyme to the pot. Reduce the heat to low and cook until vegetables begin to soften, about 20 minutes.
4. 4 Bring soup to a boil. Return chopped chicken to the pot along with egg noodles, minced garlic, and grated ginger. Remove from the heat and let sit until noodles have softened, about 10 minutes. Season with salt and garnish with parsley.

By Coulter

Ingredients

• ✓ egg noodle
• ground beef
• mozzarella cheese
• spaghetti sauce
• pepperoni
• mushroom
• black olive

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cook ground beef in a skillet over medium heat until no longer pink, breaking into crumbles as it cooks, about 10 minutes.
3. 3 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, about 5 minutes; drain.
4. 4 Combine beef, noodles, 1/2 mozzarella cheese, spaghetti sauce, pepperoni, mushrooms, and black olives in a large bowl; transfer to a 9x13-inch baking dish. Top with remaining 1/2 mozzarella cheese. Cover the dish with aluminum foil.
5. 5 Bake in the preheated oven until casserole is bubbling, 30 to 45 minutes.

By tburton1219

Ingredients

• ✓ egg noodle
• ground beef
• onion
• green bell pepper
• garlic
• pizza sauce
• pepperoni sausage
• milk
• mozzarella cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a boil. Cook egg noodles in boiling water until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat a medium skillet over medium-high heat. Cook and stir beef, onion, bell pepper, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain excess fat from the skillet. Stir in cooked egg noodles, pizza sauce, pepperoni, and milk until well combined. Pour mixture into a 2-quart casserole dish.
4. 4 Bake in the preheated oven for 20 minutes. Sprinkle with cheese and continue baking until cheese is melted, 5 to 10 more minutes.

By Melissa

Ingredients

• ✓ egg noodle
• butter
• white sugar
• milk
• heavy cream
• anise extract
• vanilla extract
• egg
• ricotta cheese

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 In large mixing bowl, combine noodles, butter, sugar, milk, cream, anise, vanilla, eggs and ricotta. Spoon into 9x13 inch baking dish and bake for 1 1/4 hours, until golden and knife inserted in center comes out clean. Cool and serve.

By Connie Malagrino

Ingredients

• ✓ egg noodle
• olive oil
• eggplant
• green bell pepper
• onion
• garlic
• tomato
• tomato paste
• sugar
• water

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Cook eggplant, bell pepper, onion, and garlic until soft and tender, stirring often.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain, and set aside.
3. 3 When done, transfer vegetables to a large stock pot. Stir in the diced tomatoes, tomato paste, sugar, and water. Simmer for 15 to 20 minutes, stirring occasionally. Serve hot over egg noodles.

By DIZTHEWONDERKID

Ingredients

• ✓ egg noodle
• chicken breast
• celery
• mushroom
• evaporated milk
• processed cheese food
• butter
• sherry
• salt
• black pepper
• cornflake
• paprika

Instructions

1. 1 Boil chicken breasts and celery in 4 cups of water for about 30 minutes. Remove from heat and remove chicken from water to cool. When chicken is cooled, shred and set aside.
2. 2 In a large skillet, melt butter or margarine. Drain mushrooms, reserving liquid, and add to skillet. Heat thoroughly, seasoning with salt and pepper. Add evaporated milk, reserved mushroom liquid and sherry, stirring well. Add cheese a few slices at a time until thoroughly melted and blended. Add shredded chicken and bring to a slow boil.
3. 3 Preheat oven to 350 degrees (175 C). Grease a 9x13x2 glass baking dish. Put in noodles at about a 1 1/2 inch depth and pour chicken mixture over noodles. Stir to coat. Top with cornflake crumbs and paprika, cover dish and bake for 25 minutes. Uncover dish and bake for 5 more minutes. Serve warm.

By Keli Oelerich

Ingredients

• ✓ egg noodle
• butter
• mushroom
• onion
• celery
• garlic
• italian seasoning
• red pepper
• white wine
• turkey
• cream of mushroom soup
• sour cream
• broth
• parmesan cheese
• almond

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart rectangular baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Add noodles; cook until al dente, 8 to 10 minutes. Drain pasta, transfer to the prepared baking dish, and cover to keep warm.
3. 3 Melt butter in a large, heavy skillet over medium-high heat. Add mushrooms, onion, and celery; cook until tender, 6 to 8 minutes.
4. 4 Add garlic, Italian seasoning, and crushed red pepper to the skillet; cook until fragrant, 1 minute more.
5. 5 Add wine, stirring to scrape up any brown bits from bottom of the skillet; cook until most of the liquid evaporates, about 1 minute.
6. 6 Stir in turkey, soup, sour cream, and broth; cook until sauce bubbles, about 1 minute.
7. 7 Spoon turkey mixture over pasta; sprinkle Parmesan cheese and almonds on top.
8. 8 Bake in the preheated oven until hot and bubbly, about 25 minutes. Let stand for 10 minutes before serving.

By ONEplusONE

Ingredients

• ✓ egg noodle
• vegetable oil
• chicken breast
• onion
• green bell pepper
• mushroom
• garlic
• crushed tomato
• parsley
• salt
• black pepper
• italian seasoning
• basil
• parmesan cheese

Instructions

1. 1 Heat the oil in a large skillet over medium heat, and cook and stir the chicken, onion, green pepper, mushrooms, and garlic until the chicken is no longer pink inside, 10 to 15 minutes. Stir in the crushed tomatoes, parsley, salt, pepper, Italian seasoning, and basil, bring the mixture to a boil, and reduce heat. Cover the skillet and simmer for 30 minutes.
2. 2 While the chicken mixture is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until cooked through but still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
3. 3 Serve the chicken cacciatore over the hot cooked noodles. Sprinkle with Parmesan cheese before serving.

By scarlett

Ingredients

• ✓ egg noodle
• chunk chicken
• cream of mushroom soup
• garlic salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Return pasta to the pot and add in chicken, condensed soup, garlic salt, and pepper over medium heat. Heat through, 5 minutes.

By Michelle

Ingredients

• ✓ egg noodle
• vegetable oil
• onion
• tuna
• cream of mushroom soup
• sour cream

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
2. 2 In a large skillet over medium heat, fry onion in oil until browned. Mix in tuna and mushroom soup. Stir in sour cream and heat through. Mix together the cooked egg noodles and sauce and serve.

By Michelle from South Africa

Ingredients

• ✓ egg noodle
• ground beef
• spaghetti sauce
• corn
• onion
• cheddar cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until al dente, 8 to 10 minutes; drain.
2. 2 Brown beef in a skillet over medium heat; drain extra grease.
3. 3 Mix in spaghetti sauce, corn, onion, and cheese with the beef over medium heat. Add in noodles and stir together to heat through.

By Adriane

Ingredients

• ✓ egg noodle
• butter
• american cheese
• tuna
• cream of mushroom soup
• bread crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 In a 1 1/2 quart glass casserole dish, layer noodles, butter cubes, 2 slices of cheese, 1/2 of the tuna, and 1/2 of the soup. Repeat the layering with the remaining ingredients. Top the casserole with bread crumbs.
3. 3 Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes.

By Marie

Ingredients

• ✓ egg noodle
• butter
• bread crumb
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook egg noodles at a boil until tender yet firm to the bite, about 8 minutes; drain.
2. 2 Melt butter in a skillet or large pot over low heat. Add bread crumbs and stir until coated in butter. Mix noodles into bread crumbs mixture. Cook, stirring occasionally, until a crust forms on the bottom, about 30 minutes; season with salt.

By jrwillmer4

Ingredients

• ✓ egg noodle
• butter
• long grain white rice
• chicken broth
• chicken bouillon

Instructions

1. 1 Melt butter in large saucepan over medium-high heat. Add the egg noodles and stir until they begin to brown, being careful not to burn the butter. Stir in the rice. Continue stirring until rice is coated with butter.
2. 2 Pour in the chicken broth and add the bouillon cubes. Bring to a boil; reduce heat to low and cover tightly. Cook without uncovering pot until all the liquid has been absorbed, about 20 minutes.

By 5lilblessings

Ingredients

• ✓ egg noodle
• cream of mushroom soup
• milk
• tuna
• processed cheese
• potato chip

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Combine mushroom soup, milk, and tuna in a saucepan over medium heat; cook until well blended and warmed through, about 5 minutes. Pour mixture into a 9x13-inch baking dish; add noodles and mix well. Top noodles with cheese food and sprinkle potato chips over cheese.
4. 4 Bake in the preheated oven until casserole is bubbling, 30 to 45 minutes.

By dgjert

Ingredients

• ✓ egg noodle
• sour cream
• parmesan cheese
• chive
• salt
• black pepper
• butter

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
2. 2 While noodles are cooking, combine the sour cream, 1/4 cup cheese, chives, salt and pepper in a medium bowl. Mix together.
3. 3 Stir butter into drained noodles, then stir in sour cream mixture. Place on a warm platter and sprinkle with remaining 1/4 cup cheese.

By Carolyn

Ingredients

• ✓ egg noodle
• cream of chicken soup
• sour cream
• chicken
• stuffing mix
• chicken broth
• butter

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
3. 3 Mix cream of chicken soup and sour cream together in a bowl; stir in chicken and noodles. Spoon mixture into the prepared baking dish; sprinkle with stuffing mix.
4. 4 Combine chicken broth and butter in a saucepan over medium heat until butter is melted; pour over stuffing layer.
5. 5 Bake in the preheated oven until casserole is bubbling and stuffing is browned, about 30 minutes.

By richtina

Ingredients

• ✓ egg noodle
• butter
• cottage cheese
• salt
• applesauce
• white sugar
• cinnamon
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well.
3. 3 Melt butter in the pot, and stir together the drained noodles, cottage cheese, salt, and applesauce. Mix in the sugar and cinnamon. Add the beaten eggs; stir to blend all ingredients. Pour mixture into prepared baking dish.
4. 4 Bake until top is very brown, about 1 hour.

By Lisa Altmiller

Ingredients

• ✓ egg noodle
• cream of mushroom soup
• white wine
• water
• ham
• swiss cheese
• stuffing mix

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
3. 3 Combine the cream of mushroom soup, white wine, and water in a large bowl. Stir in the cooked egg noodles, ham, and Swiss cheese. Pour the mixture into the prepared baking dish. Sprinkle the dry stuffing mix over the dish. Bake uncovered until the casserole is bubbling and browned, about 30 minutes.

By Mallory Brown

Ingredients

• ✓ egg noodle
• oil
• chicken breast
• chicken gravy
• green pea

Instructions

1. 1 Heat oil in a large skillet. Cube chicken into bite-sized pieces and brown in hot oil.
2. 2 Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
3. 3 Add hot cooked noodles to chicken in the skillet and pour in gravy and peas. Stir together until ingredients are coated with gravy.
4. 4 Cover skillet, reduce heat to medium-low, and let simmer for 10 minutes until gravy and peas are hot. Serve directly from the skillet.

By Susan DiMario

Ingredients

• ✓ egg noodle
• butter
• all-purpose flour
• salt
• milk
• cheddar cheese
• tuna
• pea

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Coat a 2 quart casserole dish with cooking spray.
2. 2 In a large pot of salted water, boil noodles until al dente. Drain well.
3. 3 In a medium saucepan, combine flour, butter, and salt. Stir until butter is melted and ingredients are combined evenly. Add milk, and whisk until the sauce thickens (usually it is at the proper consistency by the time it begins to boil). Add cheese to mixture, and whisk until cheese is melted and mixture is well blended. Stir in tuna, peas, and noodles. Spread evenly in prepared dish.
4. 4 Bake in preheated oven for 30 minutes.

By Cat

Ingredients

• ✓ egg noodle
• ham
• cheddar cheese
• cream of mushroom soup
• milk

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place the noodles, ham, cheese, soup and milk in a 9x9 inch casserole dish and mix well.
3. 3 Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.

By BOBKAT2000

Ingredients

• ✓ egg noodle
• bacon
• sour cream
• cottage cheese
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water until al dente, 8 to 10 minutes. Drain well and set aside.
3. 3 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble and set aside.
4. 4 Place drained noodles in a large baking dish. Stir in sour cream until well combined. Spoon cottage cheese evenly over the top of noodle mixture. Sprinkle with crumbled bacon; season with salt.
5. 5 Bake in the preheated oven until cottage cheese softens, 3 to 5 minutes.

By Charlee